Pumpkin cinnamon roll with butter caramel sauce

☝️using 1.5x of the recepi. About 2/3 for sugar cinamon filling (16 rolls) & 1/3 for choco peanuts filling (12 rolls). Just nice! 👍


A bit crowded! 😊

20160328_204231_1 20160328_220034 20160328_221444

 right size and number! 😊

Another choice! 😋😋



6 tablespoons (60 grams) unsalted butter, to be divided
1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)
2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
3 1/2 cups (400 grams) all-purpose flour, plus extra for rolling out (due to i don’t hv enough high protein flour, i used 200g high protein, ant 100g all purpose n 100g super fine flour, & the result turn out Great!!😀).
1/4 cup (packed) (30 grams) light or dark brown sugar
1/4 cup (30 grams) granulated sugar
1 teaspoon (6 grams) table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2/3 cups (160 grams) pumpkin puree, homemade
1 large egg
Oil for coating rising bowl

3/4 cup (packed, 145 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon table salt
3 teaspoons (5 grams) ground cinnamon

Note : due to i don’t hv brown sugar, i used all granulated sugar.

Butter caramel saurce:

4 tbs water, 1 cup granulated sugar, 1/2 whipped cream and 75g salted butter


Use Kenwood BM260 program 8 to make basic dough.

Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush soften butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.

Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (i made approximately 30 pcs.) Medium to smaller size.

Divide buns between two prepared n grease pan . Cover each pan with plastic wrap and let rise for another 45 minutes.

15 minutes before you’re ready to bake them, heat the oven to 160-170 degree C. Bake about 20 min.





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